Understanding the regularity and the variability of individual travel behaviour over time has bee... more Understanding the regularity and the variability of individual travel behaviour over time has been one of the key issues in travel behaviour research for three decades. A deeper insight into the long-term mobility patterns of persons and households has been so far restricted by the limited availability of longitudinal data, though.
Matrix-assisted laser desorption/ionisation time-of-flight mass spectrometry (MALDI-TOFMS) was ap... more Matrix-assisted laser desorption/ionisation time-of-flight mass spectrometry (MALDI-TOFMS) was applied to identify markers for cellular differentiation. The differentiation of a human colon epithelial carcinoma T84 cell line was monitored over a period of 28 days by transepithelial electrical resistance (TER) measurements, alkaline phosphatase (AP) assay, and MALDI-TOF mass spectral fingerprints combined with statistical analysis. MALDI-MS generated specific mass spectral fingerprints characteristic of cell differentiation. Twenty-two ions were selected as diagnostic signals of fully differentiated T84 cells. Ten protein ion signals, detected by MALDI-MS and validated by statistical analysis, were proposed as T84 cell differentiation markers. Among these signals, ubiquitin was identified as a T84 cell differentiation marker by nanospray liquid chromatography/tandem mass spectrometry (nanoLC/MS/MS). Moreover, depending on the concentration of the cells seeded on the growth support, i...
Journal of Agricultural and Food Chemistry, Mar 1, 2008
Lipids between the tongue and palate strongly contribute to the sensory impact of a product. Mout... more Lipids between the tongue and palate strongly contribute to the sensory impact of a product. Mouthfeel is a sensory attribute responsible for distinguishing reduced fat from full fat food products. The aim of this work was to quantify the distribution, deposition, and retention of lipids on the tongue and palate upon oral processing and relate this to texture. The thickness of lipid deposition was measured in mouth by fluorescence. A trained panel evaluated the perceived intensity of samples to describe lipid Mouthfeel. The thickness of lipid deposition on the tongue shows spatial variation (10-100 microm) and stopped increasing after intakes higher than 8 mL of medium-chain triglycerides (MCTs). After 2 min, only 25% of the lipid deposition was retained on oral surfaces. A difference in the thickness of lipid deposition of 25 microm resulted in significantly different perception. This work describes the in-mouth behavior of food lipids and its influence on texture perception.
The relationship between individual in-mouth aroma release and individual aroma perception was in... more The relationship between individual in-mouth aroma release and individual aroma perception was investigated. Large variations in aroma release between subjects exist and the question to answer is to what extent these individual differences have an impact on aroma perception. To assess this, 13 subjects performed a 3-AFC test (three alternative forced choices), while their in-mouth aroma release simultaneously was measured by proton transfer reaction mass spectrometry (PTR-MS). In each test three solutions were consumed by the panellists, two of them were the reference at 6 ppm V, one the target at varying concentrations from 6.5 to 15 ppmV. The subjects had to identify the sample of the highest aroma concentration. A correlation between individual aroma release and aroma perception could be confirmed. Higher ability to discriminate between samples of low concentration difference was found for those subjects that showed a higher in-mouth release and a lower variability.
Fructooligosaccharides (FOS) are considered prebiotics because of their ability to promote growth... more Fructooligosaccharides (FOS) are considered prebiotics because of their ability to promote growth of specific beneficial gut bacteria, such as bifidobacteria. Some studies reported potential immune-modulating properties. The aim of this study was to investigate the effect of FOS:inulin mix on murine response to Salmonella vaccine and evaluate the relevance toward protection against Salmonella infection. Balb/c mice were fed a diet containing 5% FOS:inulin mix or a control diet 1 wk before oral immunization with a suboptimal dose of live attenuated Salmonella typhimurium vaccine. Four weeks after vaccination, mice were infected with LD100 of virulent S. typhimurium. Specific blood Salmonella immunoglobulin G and fecal immunoglobulin A significantly increased in mice fed the diet containing prebiotics compared with control mice 4 wk postimmunization. Peritoneal macrophage phagocytic activity also significantly increased in FOS:inulin-fed mice at 1 wk postimmunization compared with con...
We studied the ability of the probiotic organism Enterococcus faecium SF68 to antagonize Giardia ... more We studied the ability of the probiotic organism Enterococcus faecium SF68 to antagonize Giardia intestinalis infection in mice. Oral feeding of E. faecium strain SF68 starting 7 d before inoculation with Giardia trophozoites significantly increased the production of specific anti-Giardia intestinal IgA and blood IgG. This humoral response was mirrored at the cellular level by an increased percentage of CD4(+) T cells in the Peyer's patches and in the spleens of SF68-fed mice. The improvement of specific immune responses in probiotic-fed mice was associated with a diminution in the number of active trophozoites in the small intestine as well as decreased shedding of fecal Giardia antigens (GSA65 protein). The ability of SF68 to stimulate the immune system at both mucosal and systemic levels highlights mechanisms by which this probiotic might antagonize pathogens in vivo. Taken together, the data demonstrate the strong potential of strain SF68 to prevent protozoa from causing int...
Lipids between the tongue and palate strongly contribute to the sensory impact of a product. Mout... more Lipids between the tongue and palate strongly contribute to the sensory impact of a product. Mouthfeel is a sensory attribute responsible for distinguishing reduced fat from full fat food products. The aim of this work was to quantify the distribution, deposition, and retention of lipids on the tongue and palate upon oral processing and relate this to texture. The thickness of lipid deposition was measured in mouth by fluorescence. A trained panel evaluated the perceived intensity of samples to describe lipid Mouthfeel. The thickness of lipid deposition on the tongue shows spatial variation (10-100 microm) and stopped increasing after intakes higher than 8 mL of medium-chain triglycerides (MCTs). After 2 min, only 25% of the lipid deposition was retained on oral surfaces. A difference in the thickness of lipid deposition of 25 microm resulted in significantly different perception. This work describes the in-mouth behavior of food lipids and its influence on texture perception.
Understanding the regularity and the variability of individual travel behaviour over time has bee... more Understanding the regularity and the variability of individual travel behaviour over time has been one of the key issues in travel behaviour research for three decades. A deeper insight into the long-term mobility patterns of persons and households has been so far restricted by the limited availability of longitudinal data, though.
Matrix-assisted laser desorption/ionisation time-of-flight mass spectrometry (MALDI-TOFMS) was ap... more Matrix-assisted laser desorption/ionisation time-of-flight mass spectrometry (MALDI-TOFMS) was applied to identify markers for cellular differentiation. The differentiation of a human colon epithelial carcinoma T84 cell line was monitored over a period of 28 days by transepithelial electrical resistance (TER) measurements, alkaline phosphatase (AP) assay, and MALDI-TOF mass spectral fingerprints combined with statistical analysis. MALDI-MS generated specific mass spectral fingerprints characteristic of cell differentiation. Twenty-two ions were selected as diagnostic signals of fully differentiated T84 cells. Ten protein ion signals, detected by MALDI-MS and validated by statistical analysis, were proposed as T84 cell differentiation markers. Among these signals, ubiquitin was identified as a T84 cell differentiation marker by nanospray liquid chromatography/tandem mass spectrometry (nanoLC/MS/MS). Moreover, depending on the concentration of the cells seeded on the growth support, i...
Journal of Agricultural and Food Chemistry, Mar 1, 2008
Lipids between the tongue and palate strongly contribute to the sensory impact of a product. Mout... more Lipids between the tongue and palate strongly contribute to the sensory impact of a product. Mouthfeel is a sensory attribute responsible for distinguishing reduced fat from full fat food products. The aim of this work was to quantify the distribution, deposition, and retention of lipids on the tongue and palate upon oral processing and relate this to texture. The thickness of lipid deposition was measured in mouth by fluorescence. A trained panel evaluated the perceived intensity of samples to describe lipid Mouthfeel. The thickness of lipid deposition on the tongue shows spatial variation (10-100 microm) and stopped increasing after intakes higher than 8 mL of medium-chain triglycerides (MCTs). After 2 min, only 25% of the lipid deposition was retained on oral surfaces. A difference in the thickness of lipid deposition of 25 microm resulted in significantly different perception. This work describes the in-mouth behavior of food lipids and its influence on texture perception.
The relationship between individual in-mouth aroma release and individual aroma perception was in... more The relationship between individual in-mouth aroma release and individual aroma perception was investigated. Large variations in aroma release between subjects exist and the question to answer is to what extent these individual differences have an impact on aroma perception. To assess this, 13 subjects performed a 3-AFC test (three alternative forced choices), while their in-mouth aroma release simultaneously was measured by proton transfer reaction mass spectrometry (PTR-MS). In each test three solutions were consumed by the panellists, two of them were the reference at 6 ppm V, one the target at varying concentrations from 6.5 to 15 ppmV. The subjects had to identify the sample of the highest aroma concentration. A correlation between individual aroma release and aroma perception could be confirmed. Higher ability to discriminate between samples of low concentration difference was found for those subjects that showed a higher in-mouth release and a lower variability.
Fructooligosaccharides (FOS) are considered prebiotics because of their ability to promote growth... more Fructooligosaccharides (FOS) are considered prebiotics because of their ability to promote growth of specific beneficial gut bacteria, such as bifidobacteria. Some studies reported potential immune-modulating properties. The aim of this study was to investigate the effect of FOS:inulin mix on murine response to Salmonella vaccine and evaluate the relevance toward protection against Salmonella infection. Balb/c mice were fed a diet containing 5% FOS:inulin mix or a control diet 1 wk before oral immunization with a suboptimal dose of live attenuated Salmonella typhimurium vaccine. Four weeks after vaccination, mice were infected with LD100 of virulent S. typhimurium. Specific blood Salmonella immunoglobulin G and fecal immunoglobulin A significantly increased in mice fed the diet containing prebiotics compared with control mice 4 wk postimmunization. Peritoneal macrophage phagocytic activity also significantly increased in FOS:inulin-fed mice at 1 wk postimmunization compared with con...
We studied the ability of the probiotic organism Enterococcus faecium SF68 to antagonize Giardia ... more We studied the ability of the probiotic organism Enterococcus faecium SF68 to antagonize Giardia intestinalis infection in mice. Oral feeding of E. faecium strain SF68 starting 7 d before inoculation with Giardia trophozoites significantly increased the production of specific anti-Giardia intestinal IgA and blood IgG. This humoral response was mirrored at the cellular level by an increased percentage of CD4(+) T cells in the Peyer's patches and in the spleens of SF68-fed mice. The improvement of specific immune responses in probiotic-fed mice was associated with a diminution in the number of active trophozoites in the small intestine as well as decreased shedding of fecal Giardia antigens (GSA65 protein). The ability of SF68 to stimulate the immune system at both mucosal and systemic levels highlights mechanisms by which this probiotic might antagonize pathogens in vivo. Taken together, the data demonstrate the strong potential of strain SF68 to prevent protozoa from causing int...
Lipids between the tongue and palate strongly contribute to the sensory impact of a product. Mout... more Lipids between the tongue and palate strongly contribute to the sensory impact of a product. Mouthfeel is a sensory attribute responsible for distinguishing reduced fat from full fat food products. The aim of this work was to quantify the distribution, deposition, and retention of lipids on the tongue and palate upon oral processing and relate this to texture. The thickness of lipid deposition was measured in mouth by fluorescence. A trained panel evaluated the perceived intensity of samples to describe lipid Mouthfeel. The thickness of lipid deposition on the tongue shows spatial variation (10-100 microm) and stopped increasing after intakes higher than 8 mL of medium-chain triglycerides (MCTs). After 2 min, only 25% of the lipid deposition was retained on oral surfaces. A difference in the thickness of lipid deposition of 25 microm resulted in significantly different perception. This work describes the in-mouth behavior of food lipids and its influence on texture perception.
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Papers by Nicolas Antille